Microwave on medium-high (70% power). A whole chicken should be microwaved for nine to 10 minutes per pound; bone-in parts for eight to nine minutes per pound; boneless breast halves for six to eight minutes per pound. Use a bag or cover. Place whole chicken in an oven cooking bag ...
The detachable probe preferably includes a piercing probe connected to a separate neck and receiving region by a flexible extension. The flexible extension may be shut in an oven door or a grill hood. Thus, the probe may remain in food being cooked inside a closed cooking environment, while t...
Instant-read thermometers give readings quickly, but they are not oven-safe and must not be left in the meat while it is cooking. Use the thermometer toward the end of the minimum cooking time and allow it to remain in the meat for only 15 seconds, at a depth of 2 inches or to the...
One of the most delicious parts of a properly cooked turkey is crispy skin. Andcrispy skin after cooking starts with DRY skinbeforecooking. Water on the surface of the meat will slow down the cook, and cause uneven browning. The heat of the oven or smoker must first work to evaporate the...
for a given food type that correlates to an ideal cooking result. For example, with frozen chicken wings, we found that a 30% loss in moisture resulted in a crispy wing while maintaining its juicy interior. For frozen French fries, a 45% loss in moisture resulted in the ideal balance ...
for two hours (as shown inTable 1). Kilning was performed in a drying oven Memmert UFE 400 (Memmert GmbH, Schwabach, Germany). After kilning, malt was cooled down to room temperature and then transferred into paper bags (Eko-Kart, Zagreb, Croatia) and kept at room temperature for two we...
Then, the six groups were all marinated with 3 g of salt, 3 g of light soy sauce, 3 g of oyster sauce, 5 g of cooking wine, and 5 g of cooking oil for 2 h. The sliced streaky pork was roasted in a CRTF32K oven (Changdi Electrical Technology Co., Ltd., Guangzhou, China) ...